Homemade Almond Milk!
** REVISED DIRECTIONS!**
If you have taken time to search Pinterest, you will have discovered multiple almond milk recipes. Some of these may work just fine, yielding a tasty almond milk... but most directions will also yield a product too high in fat to use in "Fuel Pull" Trim Healthy Mama recipes!
Almond milk with higher fat content is acceptable in "S" categories, but not something you probably want to be drinking very often, unless of course, you are a wisp and need to gain weight. For myself, I like to be sure I am not overly-zealous with a concentrated product when it isn't necessary.
To ensure your homemade almond milk is, indeed, a Fuel Pull, the measurements will seem quite "skimpy"! Do not fear, however, as the final product is wonderful... In our opinion, much better than commercially-prepared products, and as we are skipping all the additives, this is healthier too!
Happily, 1/4 cup of almonds to 8 cups of water will yield 16, 1/2 cup servings! Can you believe that? Better yet, there is no waste, as the strained "pulp" or "meal" can be dried in the oven, on a low temp, to make almond "flour". It is not quite how they do it commercially, but I have incorporated it into my baking with great results! *You may need to keep the small portions in the fridge or freezer, saving up, until you have enough to dry.
It should be noted that many store-bought almond milks contain a thickening agent, such as "Carrageenan" (which we do not feel overly comfortable with) - so if you enjoy that smooth, creamy texture, it is fairly simple to duplicate by adding a teensy bit of Glucomannan or Xanthan Gum (both of which we feel far more comfortable using.)
Now, this recipe requires 8-12 hours to complete… but, don’t panic! The actual hands-on time is minimal... and you will have your own, homemade almond milk by tomorrow! Begin: 8-12 ahead
Start: 8-12 hours ahead
Yield: 1/2 gallon (16, 1/2 cup servings)
1/4 C raw almonds
8 C water (separated)
*Optional 1 tsp vanilla
*Optional dash of salt
*Optional Glucomannan or Xanthan Gum
*Optional THM Pure Stevia Extract or Sweet Blend
Many recipes call for unsweetened milk, so we add sweetener for individual glasses of milk, or when a recipe calls specifically for sweetened almond milk.
Must be refrigerated or frozen. It is best to store in a covered glass jar. Use within 3 days or freeze leftovers in ice-cube trays, to be used for Tummy Tucking Ice Cream or smoothies.
If you would like, you can now use your leftover almond pulp to make Homemade Almond Flour!
4/3/2014 04:46:06 am
Thank you for sharing this! I just finished making my first batch. It was super easy, tastes yummy and it will save me so much money :)
6/3/2014 10:18:31 am
Just made your recipe for almond milk! It is delicious and easy and cheap! Get lots of milk for 1/4 c almonds! Too bad it doesn't last for a week in the fridge. What do you do with the frozen cubes? Thanks! Karen p.s. did you do a post on drying the pulp?
6/16/2014 04:55:22 am
So glad you enjoyed it! I use the frozen cubes for "Tummy Tucking Ice Cream", found in the Trim Healthy Mama book, chapter 23, "Desserts", page 368.
6/3/2014 11:02:48 am
Have you posted the step by step on how to make your own almond flour? I would love to have it!!!
6/16/2014 04:57:04 am
Cecily, I am so sorry! I have a post ready to go... except my photos were a flop. (ha)
9/6/2014 01:34:26 am
9/6/2014 12:10:29 am
I cannot believe how easy this truly looks! I had heard people say that they make their own and I thought they must be home ec goddesses! But this explanation is so simple, seems like it would take so little time I'm tempted to go find some raw almonds and start my own! Can't believe I've been buying it like a sucker at such high prices.
9/6/2014 01:32:03 am
Hi Jen - That is exactly how I felt before trying my hand at homemade almond milk... It seemed rather mysterious and I was certain it must be difficult. ;)
11/12/2014 02:44:03 am
How can I figure out the fat content of the almond milk?
3/10/2015 10:58:00 pm
Good morning! Hey I just made my milk for the first time. I will certainly never purchased it in the store again because this was extremely simple. Thank you so much for the recipe! I do have a question however… I tasted a little bit of the milk after it was done prior to refrigeration in comparison with my unsweetened almond milk that I purchased at the store currently. What I just made tasted extremely watery. If I only use it in smoothies I'm not overly concerned about the "flavor" because I don't drink it out of the glass anyway. However, I am wondering if there's any reason I shouldn't increase the amount of almonds by using a half of a cup rather than a quarter cup? According to the calories on the package of almonds that would still keep each cup of almond milk at 40 cal per cup which is what the store-bought unsweetened is. What are your thoughts?
3/15/2015 07:53:03 am
4/19/2015 12:53:16 am
Just made this today and I can't believe how easy it was! I'll never buy almond milk rom the store again :) How much glucomannan would you recommend if I were to use it? Thank you!
Comments are closed.
Precision-run households may find my title, "RunAmok Mama" to feel a tad alarming, so I'd like to offer a quick assurance that my life is more an exercise of controlled chaos than sheer pandemonium!